Precautions
Though supplementation of nutrients sometimes
is necessary, physicians and dieticians recommend
that nutrients come from food, not from vitamins
and supplements. Excessive use of vitamins and min-
eral supplements can lead to serious health problems
and it is best to involve a physician to ensure that
supplements are being used at appropriate and safe
levels. It also is best not to change a diet without the
advice of a nutritional expert or health care professio-
nal. People who are chronically ill, and women who
are pregnant orbreastfeeding only should change
their diets under professional supervision.Parental concerns
The recommendations in the Dietary Guidelines
are for Americans over two years of age.Resources
BOOKS
Duyff, Roberta Larson.ADA Complete Food and Nutrition
Guide.Chicago, IL: American Dietetic Association, 2006.
Dietary Guidelines for Americans 2005.Washington, D.C.:
U.S. Department of Health and Human Services, U.S.
Department of Agriculture, 2005.
ORGANIZATIONS
American Dietetic Association. 120 South Riverside Plaza,
Suite 2000. Chicago, IL 60605. (800) 877-1600.<http://
http://www.eatright.org>
U.S. Department of Agriculture. 1400 Independence Ave.
SW, Washington, D.C. 20250. (800) 687-2258.<http://
http://www.cnpp.usda.gov>Teresa G. OdleAfrican diet
Definition
Africa, the second largest continent in the world,
is rich in geographic and cultural diversity. It is a land
populated by peoples with histories dating to ancient
times and cultures shaped by innumerable tribes, lan-
guages, and traditions. Because it is the birthplace of
Homo sapiensand the land of origin for much of the
world’s population, the culture of food and eating in
the different regions of Africa is important to people
throughout the world.OriginsEarly History of Africa
The early history of man is the story of food in
Africa.Homo sapiensevolved apart from other apes in
Africa, and the adaptation of humans has been shaped
by adaptations to diet. For example, some anthropol-
ogists believe that the selection pressure that led to
bipedalism (walking on two legs) was an adaptation
to changing environments that involved travel in search
of tubers (rounded underground plant stems, such as
potatoes). Africa’s history includes some of human-
kind’s earliest food production, with one of the most
fertile centers located in Northern Africa, the Nile
Valley. The Nile Valley historically was and continues
to be a rich source of fish, animal, and plant food. In
the drier African savannas, especially after the Sahara
region became arid after 6000B.C.E., nomad tribes
raised cattle, goats, or sheep, which served as part of
the tribes’ food source. Crops that were less affected by
extreme weather like cereals (such as wheat, barley,
millet, and sorghum) and tubers (such as yams) slowly
became popular throughout the continent and have
remained important staples in the African diet today.
The African Climate and Terrain. The historic
influences on the African diet began in ancient times
and continue to the present day. Great geographic
differences across the African continent caused much
of the variety in the African diet. In addition, manyMale and female life expectancy at birth in Africa, 2004Country Male Female
Algeria 69 72
Angola 38 42
Botswana 40 40
Burkina Faso 47 48
Burundi 42 47
Chad 45 48
Congo 53 55
Ivory Coast 41 47
Ethiopia 49 51
Gambia 55 59
Ghana 56 58
Kenya 51 50
Liberia 39 44
Mozambique 44 46
Namibia 52 55
Nigeria 45 46
Rwanda 44 47
Senegal 54 57
Sierra Leone 37 40
South Africa 47 49
Uganda 48 51
Zimbabwe 37 34(Illustration by GGS Information Services/Thomson Gale.)African diet